HINTS, TIPS, and RECIPES!

Rubs, Marinades, and Sauces

Rubs – Rubs come in two forms, either dry or wet. A dry rub, sometimes called barbecue spice, is a combination of ground spices and herbs. To use a dry rub, spread thickly over the meat and rub into the surface. Wet rubs or pastes are literally dry rubs that are bound by a liquid, usually oil. Because they cannot be applied as thickly, they are milder in flavor than the dry versions, which make them good on delicate fish or poultry. The exceptions are the Jamaican jerk pastes which are fiery and strongly flavored even when thinly spread. Besides adding flavor, wet rubs also help keep the meat moist during long cooking periods. Meat is also usually treated with a rub, paste or marinade before it is smoked. These all add flavor, and, in some cases, assist in tenderizing the meat. When using a rub on chicken, be sure to rub it on and under the skin. Allow the rub to soak into the meat, almost forming a crust, before cooking.

Rub ingredients vary depending on the meats for which they are intended. Most rubs contain paprika, black pepper, ground chile, and garlic powder. Salt and sugar are common, although some feel that salt dries the meat by drawing out moisture, and that sugar can burn during cooking.

Marinades – A marinade is a seasoned liquid that contains a tenderizing acidic ingredient such as vinegar, wine, soy sauce, or citrus juice. Marinade seasonings can be a combination of herbs, spices, and even vegetables, but they generally reflect the tastes of the region in which they were made. Regardless of the ingredient combination, all marinades are used by soaking meat in them to add flavor and to tenderize before cooking. Always follow the package directions carefully since some foods, especially fish and shrimp, can become mushy if left in too long. Always be sure to marinate in a non-reactive pan (i.e. aluminum) or a plastic bag.

Sauces – There are regional differences and preferences regarding types of sauces and sauce bases. Southern sauces are typically vinegar and pepper-based, while South Carolinians prefer mustard. In the Midwest and Texas as well as farther west, the sauces are most often tomato-based and spicy. In the far West, fresh herbs and citrus fruits are used.

Additionally, there are Asian barbecue sauces. Specialty sauces include one designed specifically for game, and another white barbecue sauce for fish and poultry. The chiles in some of these sauces vary from mild jalapeños to fiery peppers. However, the tomato and ketchup-based types still outsell all others.
One thing almost all these sauces have in common is a sweetener, which can be sugar (white or brown,) honey, molasses, or even maple syrup. Because sugars tend to burn easily, sauces should only be used during the last hour of cooking. This is especially true with tomato-based sauces, which will blacken long before the meat is done.

All of these sauces provide an easy way to prepare tasty dishes in a relatively short period of time. While it’s difficult to find the time to prepare and simmer your own sauces these days, you can quickly turn a store-bought food into your own special sauce by adding ingredients such as chiles, hot pepper sauces, ginger, or even fruits.

Other Uses – Some of the marinades can substitute for salad dressings. Or try replacing the sauce on your next pizza with a barbecue sauce and then top it with an unconventional meat, such as chorizo. Some barbecue sauces are delicious on pasta. Dry rubs are also good in place of garlic on toast, on baked potatoes, and even sprinkled on French fries.
So, even if you aren’t barbecue lovers or can’t barbecue on an outdoor grill, you can enjoy the variety rubs, marinades, and sauces in many other ways. The following recipes show just some of the possibilities.

TEXAS STYLE BEEF BRISKET

This recipe requires advance preparation. Serves: 8 to 10 EASY! It uses the combination of rub and sauce to create the taste of a traditional barbecue for those who don’t have a pit or smoker.

1 4 to 6-pound beef brisket ● 1 jar barbecue rub ● 2 to 3 cups barbecue sauce

Trim the fat on the brisket to 1/4-inch. Rub the barbecue rub evenly and thickly over the brisket. After coating, wrap in plastic or seal in a plastic bag and refrigerate for 4 hours or overnight.
Light the grill.

Place the brisket, fat side up, in a disposable aluminum pan or on a large piece of foil. Add ½ cup of water and cover tightly with another piece of foil. Place the pan in the center of the grill over a very slow fire of briquettes.

Cover the cooker and cook for 5 hours, turning the brisket every 1-1/2 to 2 hours. Pour off the fat in the pan as it accumulates and add water, ½ cup at a time, as needed.

Remove the brisket and reserve the remaining pan juices. Place the meat directly on the grill. Combine the drippings with the barbecue sauce and brush over the brisket. Replace the cover on the cooker and cook for 1 additional hour, basting occasionally with the sauce. Simmer the remaining sauce mixture 10 to 15 minutes. Slice the brisket diagonally across the grain into thin slices and serve with the sauce.

GRILLED ARTICHOKES WITH CHILE DIPPING SAUCE

These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.

4 small fresh artichokes
1 cup oil-and-vinegar-based barbecue basting sauce or barbecue marinating sauce
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 teaspoons minced chilies
1 teaspoon lime juice

Cut the artichokes in half vertically and scoop out the dark leaves and the “fur.” Poach the artichokes in boiling, salted water until the leaves start to come off. Remove and drain. Marinate in the marinade or grilling sauce for 2 hours. Combine the mayonnaise, cilantro, chiles, and lime juice. Grill the artichokes for 3 to 6 minutes on each side, remove and drizzle additional sauce over the top. Serve with the dipping sauce. Serves: 4

SPLIT ROASTED CHICKEN WITH SPICY WILD RICE STUFFING

Serves: 4 – Roasting the chicken along with the stuffing makes for an easy dinner. To complete the meal, cut zucchinis lengthwise and brush them with oil. Grill during the last 15 to 20 minutes of cooking, remove and sprinkle with grated Parmesan cheese.

1 2-1/2 to 3-pound whole chicken
3 tablespoons barbecue dry rub for chicken
1/2 cup wild rice
1/2 cup white rice
2 teaspoons vegetable oil
1 cup chicken broth
1/2 cup chopped onions
4 sun-dried tomatoes chopped
1/2 teaspoon cayenne powder
1/2 teaspoon dried sage, crumbled

Rub the chicken with the barbecue rub, being sure to put some under the skin. Allow the rub to penetrate at room temperature while you prepare the stuffing.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender. It is not necessary to drain the rice thoroughly, but drain off any excess water. Sauté the white rice in the oil for 2 to 3 minutes. Bring the broth to a boil, add the white rice, and return to a boil. Reduce the heat and simmer for 15 to 20 minutes. Do not drain.

Add the wild rice, onions, tomatoes, cayenne, and sage to the rice and mix well. Spoon the mixture loosely into the chicken cavities. Secure the neck skin to the back of the chicken. Insert the spit rod through the bird, tie the wings together, and tightly secure the bird to the rod. Place a drip pan under the bird on the grill, lower the cover and grill over a medium heat for 2 hours or until the chicken is done.

GRILLED FISH – MAHI MAHI

8 ounces Mahi Mahi (dolphin fish) – 2 (4 oz.) pieces
1/2 cup Ken’s Light Northern Italian with Basil & Romano Dressing

Marinate fillet in Italian dressing for several hours. Place fillets on a greased grill rack over hot charcoal or medium-high gas grill. Cook until fish flakes when tested.

GRILLED SALMON WITH GINGER-SOY MARINADE

1 tablespoon canola oil
2 tablespoons lemon juice
2 tablespoons soy sauce, low sodium
1 teaspoon ground ginger
8 ounces salmon — cut in 2 pieces

Combine oil, lemon juice, soy sauce and ginger in a small bowl. Pour over salmon and marinate in the refrigerator for 1 hour, turning once to coat. Remove from marinade, reserving marinade.

Grill on a lightly oiled grill until done, about 12 minutes, depending on thickness. Brush twice with marinade, once when you put it on the grill and one more time after turning.

GRILLED COD FILLETS

8 ounces cod fillet — 2 (5 – 6 oz.) pieces
1/2 lemon
1 teaspoon garlic salt — or to taste
2 teaspoons Parkay Margarine

Place two 5 to 6 oz. fillets on aluminum foil, allowing enough foil to wrap serving amount while on grill. Dot fillets with butter and garlic salt to taste. Cut 1/4 lemon and squeeze juice on fillets. Slice remaining 1/4 lemon and place on fish. Tightly wrap fillets and place on grill; low to medium heat for 20 minutes. Do not over grill.

GRILLED TUNA STEAKS

1/4 c. olive oil
2 tbsp. lime juice
1 tbsp. dry mustard
2 tbsp. dried cilantro
1 tbsp. chili powder
1 tsp. black pepper
1 tbsp. mustard seeds
4 to 6 tuna steaks

Mix ingredients and brush onto tuna steak. Refrigerate for several hours. Grill for 4 minutes per side or until steaks just begin to flake.

GARDEN KABOBS

2 ears corn-on-the-cob, husked and cut into 3 pieces each
3 small zucchini, each cut into 4 pieces
1 large onion, cut into 12 wedges
12 large fresh mushroom caps
2 bell peppers, cut into 2-inch pieces
6 cherry tomatoes

Baste:
1/2 cup butter, melted
1 1/2 teaspoons fresh chives, chopped
1 1/2 teaspoons fresh dill weed, chopped
1/4 teaspoon garlic salt
1/4 teaspoon lemon juice

Preheat grill and prepare for indirect grilling. Boil corn for about 5 to 8 minutes or until tender. Allow to cool enough to handle. Place vegetables on kebabs alternating between vegetables. Mix up baste ingredients and brush over kebabs. Place kebabs on hot grill over the unlit part. Grill for 10 to 15 minutes or until vegetables are cooked. Brush occasionally with baste.